Description
This Sausage, Gravy, and Biscuit Pie is a comforting twist on a Southern classic, layering creamy sausage gravy between flaky puff pastry for a hearty and satisfying dish.
Ingredients
- 1 pound ground sausage (sage or spicy)
- 2 cups whole milk
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground sage
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 package puff pastry, thawed
Instructions
- Brown the sausage in a skillet over medium heat, breaking it up as it cooks until no longer pink, about 7–10 minutes.
- Sprinkle flour over the sausage, stir well, and cook for 2 minutes.
- Slowly pour in the milk while stirring to avoid lumps. Simmer for 5 minutes until thickened. Season with salt, pepper, sage, and red pepper flakes if using. Let cool slightly.
- Preheat oven to 375°F (190°C). Roll out one sheet of puff pastry and line a 9-inch pie dish, letting the edges hang over.
- Pour the sausage gravy into the crust, smooth it out, top with the second sheet of puff pastry, trim and seal edges, and cut slits in the top.
- Bake for 25–30 minutes until crust is puffed and golden. Let cool for at least 10 minutes before slicing.
Notes
- Cool the sausage gravy slightly before assembling to help prevent a soggy crust.
- Pre-bake the bottom crust for extra crispness if desired.
- Add shredded cheese or herbs for variations.
- Leftovers reheat best in the oven to maintain crispness.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 4g
- Sodium: 950mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 60mg
